Today felt like the first day of autumn to me. The air was noticeably crisper and there were a significant patches of browns and reds coming over the trees. As much as I love summer, I feel truly ready to embrace the cuddly jumpers and winter boats. Along with the change in wardrobe I thought I’d mark the occasion with a spot of baking.
I decided to attempt a treat I had never made before but always wanted to try – Apple and Cinnamon Crumble Muffins.
This recipe will make 12 good size muffins. They will stay fresh for up to 5 days and will also freeze well for roughly 2 months if you leave off the glaze.
– 30g light muscavado sugar, 1 tablespoon granulated sugar,1 teaspoon ground cinnamon, 40g unsalted butter, 50g all purpose flour.
For the Icing Glaze:
– 1 teaspoon vanilla extract, icing sugar
For Muffin Mixture:
– 120g unsalted butter (room temperature), 100g light muscavado sugar, 50g granulated sugar, 2 large egg, 100ml vanilla yoghurt, 1 tablespoon vanilla extract, 220g all purpose flour, 1 (heaped) teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 50ml milk.
– 3 mixing bowls, wooden spoon, muffin trays (enough to hold 12 muffins), large muffin cases.
Peel and dice your two apples, mine were pink lady apples (because that’s what I had in the house) you can also use Granny Smiths, Braeburn or any other sweet apples suitable for baking. Leave these to one side, we’ll be needing them later.
The first thing to do is to make your crumble topping. Mix together 30g of light muscavado sugar, 1 tablepoon of granulated sugar, 1 teaspoon of cinnamon, 40g unsalted butter. Then stir in 50g of all purpose flour until the mixture is a golden crumble and set to one side.
In a second mixing bowl beat 120g of butter until creamy. You can do this in a fancy food mixer if you have one but I’ve never invested in one and stick to good old elbow grease.
Add 2 eggs, 100ml vanilla yoghurt and 1 tablespoon of vanilla extract. Beat this mixture together. I must warn you, it won’t look attractive at this stage. It may well look lumpy and generally unappetising. Don’t be disheartened, its normal!
In a separate bowl mix together 200g all purpose flour, 1 (heaped) teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of salt, a splash of milk (I understand this is not an exact measurement but I didn’t measure it. If I had to guess I’d say 50ml)
Next, add the dry ingredients into the egg mixture, a bit at a time, to form one smooth and golden brown mixture.
Again, you can use a mixer for this but I do it by hand. It may take a little while but stick at it, it will be worth it!
Smooth and creamy.
It starts looking pretty tasty at this point..
Split out your muffin cases into your muffin tray (I find it useful to use at least two at a time for extra strength on muffins of this size).
Spoon out the mixture into 12 equal size portions.
Pop these in the oven at 220 degree C for five minutes, then turn the oven down to 180 for a further 15 minutes.
Whilst they are baking in the oven you are free to make your glaze topping. In a small dish mix a small amount of water (say approx 30ml), 1 tablespoon of vanilla extract and enough icing sugar to turn this mixture thick enough that it drizzles slowly off of a spoon.
When it was time to take the muffins out of the oven the whole house was smelling of that lovely autumnal fusion of apple and cinnamon and they came out of beautiful golden brown.
As the muffins begin to cool down, lightly drizzle the icing glaze over the top of each muffin.
I then boxed mine up in these cute dotty muffin boxes to take into my colleagues at work the following day. I was rather pleased with the result and can report that they all disappeared very quickly!
Do give the recipe a go and let me know how yours turn out. Also, if you have any other muffin recipes you swear by then do send them my way as they are one of my favourite things to rustle up in the kitchen!